Ribeye of Beef with Splash
Preperation Time: 5 mins
Cooking Time: 75 mins
1 x four rib, ribeye of roast beef (About 2kgs)
Cracked black pepper
Always allow the meat to rest in a warm spot for at least 5 mins before carving. This allows the juices to flow back through the meat entirely.
Preheat oven to 190 degrees Celsius.
Weigh the beef and work out how long you will need
to cook it for to medium rare.
Allow 15 minutes per 500g and 15 minutes over
e.g. for a 2kg piece allow 1¼ hours.
Rub the meat all over with a little olive oil, salt and pepper.
Allow the beef to come to room temperature before cooking.
On the stove top, heat a heavy based pan until smoking.
Seal the meat on all sides.
Transfer meat to a roasting tray and place in oven.
Always allow the meat to rest in a warm spot for at least 5
minutes before carving. This allows the juices to flow back through the meat.
Slice into individual ribs and serve with Fig and Anchovy Salsa
and a swirl of Matchett’s Salad Splash.
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